These simple, classic oatmeal raisin cookies are definitely a keeper recipe! Super-thick and unbelievably chewy, you’re definitely gonna want to grab two with that glass of milk!
Allow me to introduce you to the oatmeal raisin cookie of your dreams.
Definitely my dreams. Yes, I dream about oatmeal raisin cookies. Best dreams EVER.
Okay, so know there’s this huge controversy between oatmeal raisin cookies and oatmeal chocolate chip cookies and most people either like it or don’t like it.
Here’s my secret: I love ’em both, but I love one more than the other….
Oatmeal raisin cookies. Every.Time.
Yes, me. Bonafide chocolate-addicted Sarah will choose an oatmeal RAISIN cookie over a chocolate one.
No, I’m not 100 years old or anything. Aliens haven’t take over my blog today. I just happen to love raisins. Don’t laugh.—To all of my fellow oatmeal raisin-cookie lovers, you understand.
To me, these cookies taste nearly exactly and even better than the big, bakery-style oatmeal raisin cookies you spend the big bucks for in the bakery section of the grocery store. Unbelievably soft and chewy, chock-full of texture…
Maybe we shouldn’t even get into this topic—it’ll probably get me riled up. But I’ll just say this—homemade oatmeal raisin cookies are definitely worth the few extra minutes it takes to make them.
I’m so so corny, but I am a firm believer of the fact that homemade cookies taste better because they’re made with LURVE.
Yes, I pile soooo much love into each of these little babies…
These oatmeal cookies are BIG on flavor and it’s no wonder why: This recipe alone calls for 1 tablespoon of vanilla extract and 1-1/2 teaspoons ground cinnamon. — I wouldn’t suggest reducing these ingredients a single bit—-the flavors won’t be the same.
The dough for these cookies is fairly simple to whip up, but it does require a 45-60 minute chill time before shaping ‘n’ baking. —we don’t want any oatmeal cookie pancakes and chilling the dough will keep the cookies thick and chewy while they bake.
For all you 100% faithful chocoholics, you have my okay to switch out semisweet chocolate chips for the raisins. I know not everyone is uber-weird like me, so do it if you must.
I just don’t think we can be friends anymore if you’re a raisin-hater.
KIDDING. I LURVE you guys either way!
But I will still probably make a big deal outta it if you start hatin’ on my raisins.
That’s what friends are for, right? 😉
The smell of these cookies baking is enough to make me want to swoon. Spicy cinnamon…fragrant vanilla…nutty oats….
P.S. Have you SEEN these candles from B&BW?! Oatmeal raisin cookie CANDLES, you guys!
Oh, you wanted some? Sorry, I think I bought out their entire inventory. #sorrynotsorry.
I first tested this cookie recipe around lunchtime last week. Kindaaaaa a bad decision on my part. Cookies ended up being my lunch that day.
Let’s stop talking and start shoving oatmeal raisin cookies in our faces, shall we?
Thursday needs it. 😀
- 1 cup butter, softened
- 1 cup coconut sugar (or brown sugar)
- 1 tablespoon maple syrup
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 3 cups old-fashioned rolled oats
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raisins, soaked in hot water for 10 minutes and patted dry
- 3/4 cup chopped walnuts, optional
- Place butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Beat in syrup, eggs, and vanilla until combined.
- In a medium separate bowl, combine flour, oats, cinnamon, baking soda, and salt. Add to liquid mixture and beat on medium speed until a dough forms. Mix in raisins and walnuts if using. (dough will be quite sticky)
- Wrap dough in plastic wrap and refrigerate 45 minutes to 1 hour or until slightly firm.
- Roll cookie dough into 1-in balls and place on parchment paper-lined baking sheets. Flatten dough balls slightly. Bake cookies at 350F 9-10 minutes or until edges just start to turn golden (cookies will appear underbaked---this is ok) Cool cookies on baking sheet 10 minutes before transferring to a wire cooling rack to cool completely.